Holy Roller Meatloaf Sandwich Recipes

Steps:

• For the trinity saute: Saute the onion, celery and pepper in the butter and salt in a frying pan until soft.
• For the meatloaf: Preheat the oven to 350 degrees F.
• Combine beef, andouille, bread, trinity saute, milk, garlic, Creole seasoning, Italian seasoning, liquid smoke and transglutaminase in a bowl, then form into a football shape and place on a sheet pan; bake 45 minutes.
• Remove from oven and drain fat.
• Mix together ketchup and barbecue sauce in a bowl and brush over top of cooked loaf. Return to oven for 5 minutes.
• For the slaw: Meanwhile, combine cabbage, mayonnaise, Fresno sauce, green onion, vinegar, salt and sugar, then season to taste.
• For the Creole remoulade: Stir together the mayo, mustard and seasoned salt in a bowl.
• For the sandwiches: Cook meatloaf slices and buns in butter on a hot griddle. Flip meatloaf and glaze tops with barbecue sauce. Top slices with cheese and cook until it begins to melt. Assemble sandwiches with meatloaf, slaw and Creole remoulade.

Steps:

• Slice two 1-inch-thick pieces of bread and toast in a pan with butter. Slice a 1-inch-thick piece of meatloaf and top with a piece of Swiss cheese, if using. Warm in the oven, or in a pan with a little bit of butter, until warmed through. On one side of the toasted bread, spread the Horsey Sauce, then top with Quick Pickles, Crunchy Cheese and warm meatloaf. Place the other piece of toast on top, and slice in half. Repeat with remaining ingredients to make 14 more sandwiches.
• Put all-purpose flour, sugar, yeast and salt in a medium bowl.
• Combine the bread flour and milk in a small pot with a whisk until no lumps remain. Cook over medium heat, until the roux begins to brown slightly. Remove from heat, and cool.
• Combine flour mixture, roux and eggs in a stand mixer fitted with the hook attachment. Mix on medium speed, slowly adding the butter, until all ingredients are combined, then
• mix for 10 minutes. Remove the dough from the mixer onto a floured table. Shape dough into a loaf, and let rest for 5 minutes while you prepare your pan.
• Spray a 13-inch Pullman pan with cooking spray and place loaf in pan. Allow the dough to rise until it peeks over the top of the pan, 20 minutes to 1 hour.
• Preheat the oven to 350 degrees F.
• Brush the top of the loaf with egg wash and bake until golden brown, about 30
• minutes. Remove loaf from the pan and cool on a rack. Let cool completely before slicing.
• Spray a 13-inch Pullman pan well with cooking spray and set aside. Preheat the oven to 350 degrees F.
• Tear the bread into small pieces in a large bowl. Mix the milk and eggs into the bread. Add the Parmesan, pepper, garlic, shallots and parsley and combine well.
• Add the meat to the bowl and combine well but be sure not to overmix.
• Press the meat mixture into the Pullman pan. Wrap the pan first with plastic wrap, then foil.
• Bake until an instant-read thermometer inserted in the center registers 145 degrees F, 30 to 45 minutes.
• Let cool in pan, then cut into 1-inch-thick slices.
• Whisk together sour cream, horseradish, mustard, vinegar, salt and pepper in a bowl until smooth and creamy. Place in refrigerator for at least 4 hours to allow flavors to infuse.
• Wash and slice cucumbers 1/4-inch thick. Combine cucumbers with apple cider vinegar, mustard seed, salt and 2 tablespoons sugar in a medium pot. Bring to a boil and let simmer for 6 minutes. Discard the liquid and place cucumbers in a quart container.
• Place white vinegar, celery seed, turmeric, allspice and remaining 2 cups sugar in the pot,
• bring to a boil, then pour over cucumbers while still hot. Allow to cool and rest, 2 hours.
• Preheat the oven to 350 degrees F. Line a baking tray with a silicone baking mat and spread Parmesan in a thin layer on top. Bake cheese until golden, about 15 minutes. Cool, then break into shards.

Steps:

• For the mini meatloaves: Preheat the oven to 350 degrees F. Line baking sheets with parchment or silicone pads.
• In a large bowl, mix together the beef, sausage, parsley, onions, garlic, eggs, Italian seasoning, salt, pepper, ketchup and breadcrumbs with your hands. Yep, they are the best utensils for the job!
• Form the meat mixture into approximately 12 to 14 mini loaves (6 to 8 ounces each) on the baking sheets. Bake for 16 to 18 minutes until they reach 165 degrees F. Remove from the oven and let cool slightly before slicing.
• For the caramelized onions: Heat a saute pan over medium-high heat. Pour in the olive oil, add the onions and then reduce the heat to low. Cook the onions until translucent, stirring occasionally. Add the balsamic and sugar and continue cooking until soft, approximately 2 hours low and slow.
• For Joy's basil kale pesto: In a food processor, add the garlic, cheese, and salt. Process until almost smooth. Add the basil, kale and olive oil and process until combined. Taste and make any adjustment you may like. Ah, yum! Set aside if you can until ready to use.
• For the sandwiches: Spread some mayo on each slice of bread. On half of the slices, spread on marinara or meat sauce of your choice. On the other slices, spread on the pesto. Slice the mini meatloaves and layer on the pesto slices. Top with the caramelized onions. Finish with the cheese slices. Close the sandwiches and place on a panini grill until browned and toasty! Slice in half on an angle and enjoy!

Steps:

• For the white bread: Mix the flour, salt, yeast, water, heavy cream and honey in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
• Portion into 1 1/2-ounce balls, then shape into loaves. Place in greased bread pans and dust with flour. Proof for until the dough is 1 inch over the pans, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Bake the loaves for 57 minutes. Remove from the pans and place on cooling racks. Cut into double-thick slices for Texas toast.
• For the meatloaf: Preheat the oven to 350 degrees F.
• Thoroughly mix together the ground chuck and brisket, ground pork and veal. Once the meats are well blended, add the ketchup, breadcrumbs, brown sugar, Italian seasoning blend, seasoned salt, Worcestershire sauce, bell peppers, onions and eggs and mix well. Once all the ingredients are well blended, place the mixture into 4 loaf pans, filling each pan approximately 95 percent.
• Bake for 1 1/2 hours. Remove from the oven, then from the loaf pans and place on a baking sheet.
• Meanwhile, for the meatloaf glaze: Whisk together the ketchup, brown sugar and Worcestershire sauce in a medium bowl. Brush the meatloaves with the glaze. Return the meatloaves to the loaf pans and bake for an additional 30 minutes to allow the glaze to caramelize. Remove from the oven and allow to cool in the loaf pans. Cut into 1/2-inch-thick slices (about 6 ounces each).
• For the SNS sauce: Combine the mayonnaise, mustard, Cajun seasoning and garlic in a small bowl.
• For the heirloom tomato jam: Place the tomatoes, onion, sugar and vinegar in a large saucepan over medium-high heat and simmer for 20 minutes. Once well combined, add the rosemary and season with salt and pepper. Let cool.
• For the fried onion straws: Heat a deep-fryer to 375 degrees F.
• Stir some hot sauce into the buttermilk in a large bowl. Utilize the amount you want based on the temperature you are seeking--this is all personal preference!
• Combine the flour with the garlic powder, onion powder and some salt and pepper in a shallow plate. Mix thoroughly.
• Dip the onion rings into the buttermilk mixture, then coat in the seasoned flour, shaking off the excess. Fry until golden brown, about 30 seconds. Drain on paper towels.
• For the meatloaf sandwich: Grill the Texas toast slices on one side. Heat the meatloaf slice on a flat-top grill. Place the meatloaf atop the bottom bread slice. Top with the SNS sauce. Place the candied bacon on top. Cover the candied bacon with the onion straws. Top the onion straws with the tomato jam and arugula. Put on the top slice, cut on the diagonal and serve.

Steps:

• Preheat the oven to 425 degrees F. In a large mixing bowl, mix the beef, salsa, breadcrumbs, 2 tablespoons Worcestershire, salt, pepper, 1/2 teaspoon cayenne, egg and jalapeno. Use your hands and mix well. Pat down into a loaf pan. Top with the ketchup, the remaining 1 tablespoon Worcestershire, and the remaining 1/2 teaspoon cayenne. Smooth over the top and bake until cooked through, about 1 hour. Remove from the oven and let cool for 30 minutes. Now this is where the recipe gets fun and you get to use your imagination!!! After the meatloaf cools, slice into 8 thin slices (use 2 slices for each sandwich). You can use any kind of bread. We use a brioche roll, but you can use a kaiser, country Italian or anything that will hold up a messy sandwich. Use some of our suggested toppings to perfect your meatloaf sandwich. Enjoy!

Steps:

• Spread 1 slice of bread with mustard.
• Spread the other slice of bread with ketchup.
• Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
• Put browned meatloaf slice on the mustard-smeared bread.
• Put a slice of cheese on top of the meat loaf.
• Cover with the ketchup-smeared bread.
• Heat remaining 1 teaspoon olive oil in skillet or on griddle.
• Grill the sandwich over medium heat on both sides, until golden.

Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Slice leftover (cold) meatloaf into 1/4" slices and layer in glass baking dish beginning with sauce, then meat, topping each layer with spaghetti sauce.
• Cover with foil and heat for 25 minutes or until heated through.
• Meanwhile, in a non-stick skillet, heat the 2 teaspoons olive oil; add the green peppers and onions, saute until lightly browned; add Italian seasoning and set aside to keep warm.
• Slice submarine rolls and open out flat; using a pastry brush, lightly oil both sides of the open roll; sprinkle with garlic salt and celery salt to taste.
• Place in preheated broiler and lightly toast the rolls.
• Layer the meatloaf, sauce, peppers, onions and mozzarella cheese onto each roll and place back under broiler to melt the cheese.

Steps:

• In a large bowl, combine the bread crumbs, eggs, tomato juice, parsley, garlic, oregano, salt and pepper. Crumble beef over the mixture and mix well. , On a pieces of heavy-duty foil, pat meat mixture into a 12x10-in. rectangle. Place the ham and shredded cheese on loaf to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with the short end and peeling foil away while rolling. , Place on a greased baking pan with seam side down; seal ends. Bake, uncovered, at 350° for 1 hour and 10 minutes or until meat is no longer pink and a thermometer reaches 160°. Top with sliced cheese; bake 5 minutes longer or until cheese is melted.

Steps:

• In a large bowl, combine the egg substitute, ketchup, Italian seasoning, garlic, seasoned salt, and parsley, mixing well.
• Process bread into crumbs; add to mixture.
• Crumble sirloin over mixture; combine completely.
• On a piece of heavy duty aluminum foil, press meat into a rectangle.
• Evenly place ham over meat to within 1 inch of edge.
• Sprinkle 3/4 cup mozzarella over ham.
• Roll jellyroll style, removing foil as you roll.
• Seal all edges completely.
• Bake, uncovered, seam side down at 350°F for 1 hour.
• Sprinkle with remaining 3/4 cup mozzarella.
• Bake 5-10 minutes longer or until cheese is melted.